There is a hitch to this recipe - it requires you completely de-bone a turkey because to only way to make it is with fresh, raw turkey bones. But it is so delicious and more flavourful than "gravy" it is well worth it. The up side is that a de-boned and rolled turkey is both impressive looking and easy to carve on the day of your feast.
|1||Turkey carcass and giblets|
|2||Carrots, peeled and chopped|
|2||stalks of celery, trimmed and chopped|
|2||Fresh Thyme sprigs|
|2||fresh sage sprigs|
|2||cloves of garlic, whole|
Place everything in a large stock pot and bring to a boil
Reduce heat an simmer for 2 hours
Skim and impurities that rise to the top
Strain the stock and dispose of the veggies and bones.
Put the stock back on the stove and cook an additional 2 hours at a full boil.
Cool the stock over night.
Remove any fat which has solidified on the top (I use it in my dressing for extra yumminess)
Bring the stock back up to a boil and allow it to reduce until when you dip a spoon in it and draw your finger across the back it leaves a clear line.
Check the seasoning ad adjust if needed (I usually find that flavour so rich and deep that no salt is needed).
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